Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kostadinovik, Sanja"'
Autor:
Kostadinovik, Sanja, Mitrev, Sasa
The object of this study is antioxidant potential of different cold-pressed and refined edible oils by application of different antioxidant assays. Antioxidant potential for particular cold-pressed oil depends of the origin of seeds or the plant from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::b993f8d0145302def6bb3af1757b81bb
http://eprints.ugd.edu.mk/10947/
http://eprints.ugd.edu.mk/10947/
The volatile compounds of white and red wines have distinct physicochemical properties including polarity, volatility and odor impact as a result of their functional groups (alcohol, aldehyde, acid,etc). These compounds have three different origines:
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::6c255c26b9d099b3186cb951aefb4ba8
http://eprints.ugd.edu.mk/9266/
http://eprints.ugd.edu.mk/9266/
Autor:
Kostadinovik, Sanja, Mitrev, Sasa
Fatty acid profile, polyphenolic content and resulting antioxidant activity of the most consumed edible oils on Macedonian market were studied. The levels of total polyphenolics were estimated spectrophotometically by extraction with 60 % aqueous met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::a74a8ef5b577053ecd5049a8fcc3687e
http://eprints.ugd.edu.mk/9269/
http://eprints.ugd.edu.mk/9269/
Autor:
Kostadinovik, Sanja
HRGC-MS technique was used for the qualitative and quantitative analyses of volatile flavour compounds of different varieties of cold pressed mandarin oils. Multivariate analysis techniques aided in the interpretation of chemical data obtained for vo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::64985eb51a0ed92ab06e515c9cbda547
http://eprints.ugd.edu.mk/9268/
http://eprints.ugd.edu.mk/9268/
Autor:
Kostadinovik, Sanja
The flavor of wines is due to a complex mixture of many volatile compounds. In this study the volatile profiles of fifteen samples of the most famous Macedonian white and red wines were examined. For isolation of glycosidically-bond volatile compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::896c9c40d6442e7d22a526ddd3c0bc34
http://eprints.ugd.edu.mk/6351/
http://eprints.ugd.edu.mk/6351/
Autor:
Ivanova, Violeta, Kilár, Ferenc, Bíró, Ildiko, Bufa, Anita, Kostadinovik, Sanja, Felinger, Attila, Vojnoski, Borimir, Stafilov, Trajče, Mukaetov, Duško, Stefova, Marina
The aroma compounds of five Macedonian wines (vintage 2008): Vranec, Merlot, Cabernet Sauvignon, Temjanika and Chardonnay and three Hungarian wines (vintage 2007): Portugiser, Cuve (Portugiser and Kékfrankos) and Tokaji have been studied. In order t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2788::12887492b781177b3adc9952ad9d605d
http://eprints.ugd.edu.mk/464/
http://eprints.ugd.edu.mk/464/